Using more of the fresh produce from @sprouts along with the organic beans and diced tomatoes, I made a large pot of veggie chili along with the coconut curry stew I posted yesterday.
I went with a simple version, no fake meats, just diced bell peppers, purple onion, green onion, portobello mushroom, full bag of frozen organic mixed veggies, organic diced fire roasted tomato with chipotle peppers from @muirglen and @sprouts organic chili spiced pinto beans. Sriracha sauce, @captainfoods Sweet Heat, @mccormickspice roasted garlic and herb seasoning, black pepper, chili powder, paprika, and a little liquid smoke to taste.
Started with sautéed onions and garlic in a little sesame oil, then added other ingredients and continued to sauté. After adding diced tomatoes and sauce along with a first round of seasoning, I added a little water and let it simmer for an hour, stirring and sampling frequently. I continued to add seasoning until I achieved the desired level of flavor and heat. Needed more black pepper, paprika, and chili powder.